Marinated Grilled Strip Steak

Strip steak is an outdoor grilling favorite. Serve with an easy vegetable such as green beans for a summer night treat.

Serves: 4Hands-on: 35 minutesTotal: 5 hoursDifficulty: Medium

Serves: 4


  • 3⁄4 cup dry red wine
  • 1 tsp. minced garlic
  • 1 Tbsp. dry sherry
  • 1⁄2 tsp. dried thyme
  • 1⁄2 tsp. dried basil
  • 4 New York strip steaks (8 oz. each), trimmed of all visible fat
  • 1 tsp. salt
  • 1 tsp. ground black pepper


  • Combine wine, garlic, sherry, thyme, and basil in a small saucepan. Simmer, uncovered, over medium heat for 15 minutes. Remove from heat and allow to cool to room temperature. Refrigerate in a sealed container until ready to use. Marinade can be prepared up to 48 hours in advance.
  • Place steaks in a large plastic storage bag with a leak-proof seal. Pour the marinade over the steaks and squeeze out as much of the air as possible before sealing the bag. Refrigerate for at least 4 hours or up to 24 hours.
  • Preheat the grill. Lightly oil the grilling rack to ensure the steaks do not stick. Remove the steaks from the marinade, reserving the marinade for basting.
  • Season the steaks with salt and pepper. Grill, basting frequently with the marinade. For steaks of approximately 1 1⁄2-inch thickness, grill 8 to 12 minutes per side for medium-rare. Increase the cooking time by 3 minutes per side for medium, 5 minutes for medium-well, and 7 minutes for well-done.
  • Transfer the steaks to a warmed platter and let the steaks rest for about 5 minutes before serving to allow the natural juices to reabsorb. Adjust seasoning to taste. Serve immediately.